Aha Bujang's Kimchi Soybean Sprout Hangover Ramyun

• 1 pack squid jjamppong ramyun (or regular ramyun)
• 50g soybean sprouts
• 1 egg
• 3 tbsp minced kimchi
• 1 tsp minced garlic
• 2.5 cups water (625ml)
• 1 tsp fermented anchovy sauce
• a pinch of Miwon
• a little vinegar (to taste)
• 1 cheongyang chili pepper (optional)

Recipe 🍳

Cooking tips 💡

• The kimchi should be finely minced so its flavor quickly infuses into the broth and harmonizes with the noodle texture.
• Instead of adding more water than the ramyun instructions call for, use about half a cup less and boil the soybean sprouts and kimchi first to concentrate the broth, then season with fermented anchovy sauce—this is the secret to a refreshing soup.
• Removing the noodles first and cooking the egg separately prevents the noodles from becoming overly soft and keeps them perfectly chewy.
• By not breaking the egg yolk into the broth and instead cooking it gently until moist, the first bite coats and soothes the stomach lining from the spicy broth.

Recommended for 🙋

• ⭐Those looking for a hangover food that reliably and refreshingly settles the stomach after drinking.
• ⭐Those who want to break away from ordinary ramyun and enjoy a dish with the deep flavor of kimchi soybean sprout soup.
• ⭐Those who want to keep the noodles perfectly chewy and the egg moist and soft-boiled.